Some foods are always better homemade: a warm chocolate chip cookie, a slice of fresh bread, and yes—croutons. Homemade croutons bring immediate flavor and crunch to a simple salad or a bowl of soup. These baked herb and garlic croutons are crunchy, satisfying, and packed with flavor from garlic, herbs, Parmesan, and good extra virgin olive oil.
Baked Herb and Garlic Croutons
To make great croutons focus on three things: the bread, the flavoring, and the baking. Choose a hearty white loaf with some spring—an Italian round loaf from a bakery is perfect. Homemade croutons are also an excellent way to use up slightly stale bread.
Baked Herb and Garlic Croutons
Cut the bread into roughly 1/2-inch cubes (you can go up to 3/4 inch if you prefer larger croutons). For this recipe you’ll need about 7–8 cups of cubes, which is usually most of a loaf but not always all of it.
The flavor base is simple and pantry-friendly: extra virgin olive oil, garlic, dried oregano, dried basil, dried thyme, salt and pepper. Use a good-quality extra virgin olive oil—the oil’s flavor shows through. I like an Italian olive oil for this.
In a small saucepan combine the olive oil, sliced garlic cloves, oregano, basil, thyme, salt and pepper. Use a salt with small crystals so it blends well in the oil; fine table salt works well. Warm the mixture over medium heat until it comes to a gentle simmer, and simmer about five minutes to infuse the oil. Remove and discard the garlic pieces—what you want is the infused oil.
Baked Herb and Garlic Croutons
Put the bread cubes into a large bowl and drizzle the warm herb-and-garlic oil over them. Toss thoroughly so the oil coats the cubes and the flavor reaches every nook.
Baked Herb and Garlic Croutons
Spread the seasoned cubes in a single layer on an ungreased baking sheet and bake in a preheated 350°F (175°C) oven for 10 minutes. While they begin to toast, grate fresh Parmesan if you plan to use it—it’s optional but adds a nice cheesy boost.
After the first 10 minutes, remove the pan and lightly sprinkle the Parmesan over the cubes. Return the pan to the oven and bake another 5–10 minutes, stirring once or twice during this stage, until the croutons are golden and crisp. Baking time will vary by bread type and cube size; watch for a toasty aroma and a golden color. They’ll be slightly crunchy when hot and will crisp up further as they cool.
Baked Herb and Garlic Croutons
Once cooled, taste and add a little extra salt if needed. Store the croutons in an airtight container at room temperature; they will remain fresh for about a week, though they rarely last that long in my house.
These croutons are fantastic tossed into a basic salad of lettuce, tomato and cucumber or used as a crunchy topping for tomato and creamy soups. They pair well with many dressings and soups and make a simple salad feel special.
Baked Herb and Garlic Croutons
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Baked Herb and Garlic Croutons
Marsha Maxwell
Equipment
Ingredients
- 2 large garlic cloves, peeled and sliced lengthwise
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 loaf Italian bread or other hearty white bread (about 7–8 cups cubes)
- 1/4 cup finely grated fresh Parmesan, optional
Instructions
- Slice the bread into 1/2–3/4 inch cubes to yield about 7–8 cups. You may not need the entire loaf.
- Preheat the oven to 350°F (175°C) and position a rack in the middle.
- Combine the garlic, oregano, basil, thyme, 1/2 teaspoon salt, pepper, and olive oil in a small saucepan. Bring to a gentle simmer over medium heat and simmer for 5 minutes. Remove and discard the garlic.
- Place the bread cubes in a large mixing bowl and drizzle with the warm herb-infused oil. Toss to coat evenly.
- Spread the cubes in a single layer on an ungreased baking sheet. Bake for 10 minutes.
- Sprinkle with Parmesan if using, return to the oven, and bake 5–10 more minutes until golden and beginning to crisp, stirring once or twice during baking.
- Season with additional salt to taste. Let the croutons cool before storing in an airtight container.
- Croutons will keep in the pantry for about one week.